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Cake with azuki bean paste

Cake with azuki bean pasteimage
image showing recipe preparationPreparation timeelementPreparation time15 min
image showing recipe preparationCooking timeelementCooking time10 min
image showing recipe preparationPortionselementPortions
image showing recipe preparationFromelementFromKorea


  • 100 g Azuki red bean paste
  • 5 g gelatin
  • 15 g agave syrup
  • 20 g chopped nuts



  • In a bowl, soak the gelatin sheets in a little cold water. 
  • Mix the water and gelatin before putting the bowl in the fridge.
  • Cut the nuts into small pieces. 
  • Put the red bean paste and agave syrup in a saucepan. Bring to a boil. 
  • Add the nuts and cook for another 2 minutes. Turn off the heat. 
  • Add the gelatin (return to very low heat if the gelatin does not melt well). 
  • Once the mixture is homogeneous, pour it into moulds. 
  • Put the moulds in the freezer for 10 minutes. 
  • Unmould and enjoy. 
  • To be kept in the refrigerator afterwards. 


Energy (kcal)

Protein (g)

Total Carbohydrates (g)

Sugar (g)

FibRE (g) TOTAL FAT (g) Saturated fat (g) Sodium (mg)
79.2 3.9 6.8 3.7 2.1 3.4 0.3 4.5


Nutritional advice:

This dessert is 100% vegan. Azuki bean paste can be compared to the taste and texture of chestnut cream. It is rich in insoluble fiber and therefore helps to facilitate transit. It also provides B-group vitamins and soluble fiber that play a role in the prevention of cardiovascular disease.